Classic Potato Latkes

1. 1

   Grate the potatoes and the onion by hand using a flat wire grater, or use my quick method: Use your food processor coarse grater for the potatoes and onion; then, using the cutting blade, pulse on and off about 5-6 times until still coarse. Don't let it puree or the latkes won't have the right texture. Drain off any excess liquid.

2. 2

   Add remaining ingredients and stir well to combine.

3. 3

   Heat the oil on medium high. If you're using an electric skillet, set temperature to 300.

4. 4

   Using a large soup spoon, gently place spoonfuls of the potato batter into the hot oil and pat down gently with the back of the spoon. The latkes should be flattened ovals about the thickness of a chocolate chip cookie. When the edges are browned, flip over gently, using the tines of a fork, and fry the latkes until they're a deep brown and crispy on both sides. Place on paper towels to drain quickly, then keep warm on a rack in a warm oven while you make the rest. (The rack will keep them from turning soggy).

5. 5

   This recipe yields about 25-30 potato latkes. Great with sour cream or applesauce. If necessary, can be made ahead earlier in the day, covered loosely with foil on a rack, and then reheated in the oven to retain crispy exterior. They do not refrigerate well for reheating later.

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